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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mabelle
Servings: 2 1/4 cups
1 cup peeled, diced jícama
¼ cup chopped red onion
½ cup roasted, peeled, chopped red bell pepper
2 medium peaches or nectarines, pitted, chopped
2 jalapeño chilies, seeded, chopped
3 tablespoons fresh lime juice
½ teaspoon ancho chili powder, or to taste
1 tablespoon chopped fresh mint
In a medium glass bowl, combine the jícama, onion, red pepper, peaches, jalapeños, lime juice, chili powder, and mint.
Store in a covered container, in the refrigerator, no more than 1 day.